Golden squash catches the last glow of summer like sunlight you can taste. When paired with garlic and herbs, it becomes a dish that balances warmth and brightness—a bridge between seasons. Imagine the sweetness of tender squash, kissed by olive oil and roasted until edges caramelise, mingling with the earthy perfume of thyme, basil, and a whisper of parsley. It’s a dish that feels both rustic and elegant, designed to be shared around a long wooden table or enjoyed in quiet with a glass of chilled white wine.
The beauty of squash is in its versatility. Summer varieties—zucchini, yellow crookneck, pattypan—are light, almost grassy, with skins that blister and soften quickly in a hot oven. They don’t need much fussing, just a brush of oil and a sprinkle of sea salt. Garlic, sliced thin rather than minced, roasts alongside, softening into mellow slivers that taste almost sweet, lending depth without overwhelming. Toss in a few cherry tomatoes if you like; they burst and release their juices, making a natural sauce that clings to each slice of squash.
Herbs are what give this dish its late-summer signature. Thyme, with its woody resilience, withstands heat and perfumes the pan. Basil, torn by hand at the last minute, offers that unmistakable green, peppery lift. A scattering of flat-leaf parsley wakes the whole thing up with freshness, while a squeeze of lemon over the top makes the flavours sparkle. It’s a combination that tastes alive, as if it carries the lingering warmth of the sun-drenched garden.
Serve it warm from the oven, piled onto a platter and finished with a drizzle of good extra-virgin olive oil. The dish pairs beautifully with crusty bread for dipping, a crumbly goat cheese, or even a bed of couscous or quinoa for something more substantial. The textures are gentle but never dull—soft squash, silky garlic, and herbs that crackle against the palate.
More than just a side, this herb and garlic squash feels like a celebration of the in-between. It holds the carefree freshness of August yet hints at the coziness of autumn with its roasted edges and deeper aromas. Every bite seems to hum with transition: the last sandals-and-linen days meeting the promise of sweaters and golden leaves. A dish of light, yet with grounding, it’s the taste of late summer, captured in the simplest of forms.
- * 1 butternut squash – deseeded and cut into chunky 4cm pieces
- * 200g shallots, peeled and halved
- * 1 whole garlic bulb, halved
- * 1 tbsp freshly chopped rosemary
- * 1 tin cooked butterbeans
- * 150g kale, stripped from the stalked and roughly shredded
- * 1 lemon
- * 2 tbsp green pesto
- * olive oil
- * salt & pepper
- Preheat your oven to 190ºC/Gas 5.
- Throw the squash into a large roasting tray along with the shallots, garlic and a few tablespoons of olive oil. Season generously and roast for 30-35 mins, until tender – stirring in the rosemary halfway through.
- After you have added the rosemary to the roasting tray, tip the butterbeans, along with the liquid in the tin, into a medium saucepan. Season cautiously with salt, checking to see if they are already seasoned first. Bring up to a gentle simmer and cook for 10 mins until they are heated through and the liquid is reducing. Add the shredded kale and cook for a further 5-6 mins until it is wilted and tender.
- Remove the squash from the oven. Tease the softened garlic cloves from their skin and coarsely mash them with a fork. Fold the garlic into the beans along with the pesto and a squeeze of lemon. Taste and tweak the beans to your liking with salt, pepper and more lemon.
- Serve the beans in shallow bowls topped with the roasted squash and shallots